Tomato and Chilli Chutney

Tomato and Chilli Chutney - a blend of ripe tomatoes and fiery chilli bursting with Indian spices. Delicious with everything from crackers to grilled meats and perfect with samosas or as a dip for nachos.

4.99 from 54 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings:

Calories: 38kcal

Author: Sarah James

Equipment

Large preserving pan or saucepan
Ladle
Stainless steel jam funnel
6 x 226g (8oz) Sterilised jam jars
Adhesive labels.

Ingredients

2 tsp nigella seeds
2 tsp yellow mustard seeds
2 tsp fennel seeds
2 kg ripe red tomatoes
500 g red onions
6 garlic cloves crushed
4 - 6 red chillies chopped
25 g grated fresh ginger
2 tsp salt
1 tbs Kashmiri chilli powder
450 ml white wine vinegar
450 g white sugar

Metric - US Customary

Instructions

Toast nigella, mustard and fennel seeds in your preserving pan and set aside.
Place tomatoes in bowl of boiling water. After 1 minute take the tomatoes from the water and carefully remove their skins.
Cut tomatoes into rough dice, removing any hard stalks or tough centres. Dice onions into similar sized pieces as the tomatoes.
Add tomatoes and onions, along with garlic, ginger and chopped fresh chillies, to pan and stir.
Bring to the boil and simmer for 30 minutes until you have a thick pulp.
Add salt, Kashmiri chilli powder and toasted spices along with half the vinegar and simmer for another 30 minutes.
Add the remaining vinegar and the sugar. Stir well to ensure the sugar has dissolved.
Simmer for 1 to 1½ hours until thick and glossy. Draw a spatula through the chutney, if the base of the pan remains visible for a few seconds, it’s done.
Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4″” inch) of the top. Use the back of a spoon to pack down your chutney and remove any air pockets.
Seal tightly with a lid and label when cold.

Notes

For US cup measures, use the toggle at the top of the ingredients list.
The recipe makes enough (approximately) to fill at least 6 x 226 g (8oz) jars. One serving is 1 tablespoon (20 g)
The recipe is easily doubled. Just make sure you use a large enough preserving pan so the ingredients can reduce. Also, you’ll need to cook for an extra half hour to an hour. Tripling or quadrupling the quantities is not recommended.
Kashmiri chilli powder can be substituted with paprika. But you won't get the medium heat, smokiness or depth of colour.
The amount of chilli gives a fiery kick. If you prefer less heat, simply reduce the amount of chillies to 2.
Ideally, keep at least 2 weeks before eating.
Tomato and Chilli Chutney will keep for up to a year when stored in a cool dry place.
Once opened, use within four weeks.
Here in the UK, the water bath method is not generally used for chutneys. Jars and lids are sterilised before filling with hot chutney and tightened lids on filled jars form a vacuum seal as contents cool. However, if you prefer to use a boiling water canner, process for 15 minutes.
Nutrition information is approximate and meant as a guideline only.

How to use Chutney

Serve with cheese, cold meats or your favourite burger or grilled meat. Use as a dip for nachos or samosas.
Add a tablespoon or two to your favourite stew, casserole or tagine.
Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
Mix a teaspoon with a couple of tablespoons of yogurt or mayonnaise for a creamy dip with a kick.
Spread some on toast, layer with cheese and grill.